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Main
Date: 03 Sep 2006 14:45:47
From: neal
Subject: Finings, Oak Essence and a Stuck Mash
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Hey all,
After a previous long discussion about 'dry' mash schedules, I made
this beer:
Vienna Kellerbier
8 lbs Weyermann Vienna Malt (2L)
1.25 lbs Weyermann Smoked Malt
1 lb Rye Malt
Mash @ 143F for 60 minutes.
Mash @ 149F for 30 minutes.
Pull out 1/3 & Dec for 20 minutes
Put back into Mash and rest @ 156F 20 minutes
Batch sparge
2oz Garden Grown Mt Hood Hops -- 90 minutes
1.5 oz Garden Mt Hood Hops -- 45 minutes
1oz Garden Mt Hood Hops - 20 minutes
1oz Czech Saaz (2.5 AA) - 20 minutes
Pitch WYeast 2002 Czech Gambrinus (from previous batch)
[Note: I have no idea of the AA% of the Mt Hoods, I adjusted my
schedulafter the first 45 minutes e based upon wort-taste and previous
experience brewing beers targeting 40 IBU]
After a week or so I plan to add some oak essence, I used the Oak chip
tea method in the last Kellerbier.
Questions:
1) What do people think of the liquid oak essence? I hhave read that
it's the least desireable alternative, however I have enough issues
with this brew (see next question) that I am unwilling to use oak
staves, beans etc that require lots of aging and 'flavor checking'.
2) After mashing was complete I started to collect extract... it was
damn slow and got stuck. I ended up helping it drain by more or less
bypassing the screen. I now have a TON of powdery flour in the
fermenter slowly settling. Will finings like "SUPER-KLEER K. C.
FININGS" help me here?
I am considering the following plan:
1) Wait out the primary fermentation and settling.
2) Fine the beer, then transfer to the secondary.
3) Add more fresh yeast and a bit of young extract to krausen the
beer.
4) Reduce to lagering when secondary activity subsides.
Step 3 is planned as I suspect that fining will likely overly reduce
the amount of suspended yeast necessary for lagering.
Feedback on questions #1 & #2 welcome!
Thanks
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Date: 03 Sep 2006 23:21:03
From: Washu
Subject: Re: Finings, Oak Essence and a Stuck Mash
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> 2) After mashing was complete I started to collect extract... it was
> damn slow and got stuck. I ended up helping it drain by more or less
> bypassing the screen. I now have a TON of powdery flour in the
> fermenter slowly settling. Will finings like "SUPER-KLEER K. C.
> FININGS" help me here?
>
> I am considering the following plan:
> 1) Wait out the primary fermentation and settling.
> 2) Fine the beer, then transfer to the secondary.
> 3) Add more fresh yeast and a bit of young extract to krausen the
> beer.
> 4) Reduce to lagering when secondary activity subsides.
Just my opinion but I would try it this way
1) Wait out the primary fermentation
2) Carefully rack to 2nd
3) After a couple of weeks in the 2nd if it needs it, rack it again
4) Repeat 2 & 3 till you're ready to lager
> Step 3 is planned as I suspect that fining will likely overly reduce
> the amount of suspended yeast necessary for lagering.
If you hit it with super-kleer you probably would need to add more
yeast. I've only had one similiar experiance when I added cherry juice
and pulp to a mead in the 2nd. I swear that mead dropped clear
immediately, so the flour may strip out your yeast without super-kleer.
I'd just let it primary and see how it looks then plan my exit
strategy.
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